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Paneer Pasanda
Paneer Pasanda is a traditional north Indian recipe for a classic vegetarian curry of paneer cheese in a mildly-spiced blanched spinach, green chilli and onion base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Paneer Pasanda.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesCheese RecipesIndian Recipes
Palak Paneer is a popular North Indian curry made of blanched spinach and soft paneer cheese. This restaurant style spicy Punjabi palak paneer recipe marries shallow fried paneer cubes in a healthy spinach gravy, which is sautéed with finely balanced curry spices in aromatic ghee. The addition of cream brings a rich creamy texture.
Ingredients:
2 large bunches (8 cups) Spinach (Palak), chopped
200g (1 1/2 cups) Paneer, cut into 1cm (1/2 in) cubes
4 Green Chillies, chopped (or to taste)
1 tsp Cumin Seeds (optional)
2 large Onions, finely chopped
2 tsp
ginger-garlic paste
2 tsp Lemon Juice
1 tsp Kasuri Methi (dried fenugreek leaves)
5 tbsp Fresh Cream
160ml (2/3 cup) Water
4 tbsp Oil
2 tbsp Butter
Salt to taste
Method:
Wash the spinach then add to a pan of salted, boiling water. Blanch for 2 minutes then turn into a colander. Cool with running water for at least 2 minutes to stop further cooking. Transfer to a blender and add the green chillies. Render to a smooth puree (add a little water if needed).
Place a kadai or wok over medium heat. Add 1 tbsp oil and when hot use to fry the paneer cubes until golden brown all over. Remove with a slotted spoon and transfer to a plate lined with kitchen paper.
Add the remaining oil and the butter to the pan. When hot add the cumin seeds and stir-fry for 30 seconds. Add the onion and stir-fry for about 2 minutes until translucent then stir in the ginger-garlic paste and cook for 30 seconds.
Add the spinach puree, stir and simmer for 2-3 minutes. Now add 80ml (1/3 cup) water. Bring everything to a boil and as soon as boiling add in the paneer cubes. Cook for 3-4 minutes then add the lemon juice, dried fenugreek leaves, mixing thoroughly to combine
Take off the heat and stir in the cream. Turn into a warmed serving dish and serve with tandoori roti, kulcha or a butter naan.
